Servings: 6
Equipment
Ingredients
- 50 grams Coarse Sea Salt or kosher salt
- 50 grams Coarse Black Pepper
- 1 Wagyu Dino Ribs (aka Dinosaur Ribs, Long Bone-in Short Ribs)
Instructions
Preparing the Ribs
- Trim any excess fat away from the ribs, save to make tallow.
- Combine salt and pepper to make the rub.
- Liberally apply rub on all sides of the ribs.
- Allow to sit at room temperature for at least 1 hour.
Smoking
- Set your smoker to 225F and allow it to heat up for about 15 minutes.
- Place the ribs, fat side down, onto the grill grates.
- Insert your thermometer (only if it's heat resistant) into the thickest part of the meat, aiming for muscle, not fat.
- Smoke until the internal temperature reaches 165F.
- Wrap the ribs in foil or butcher paper and return to the smoker.
- Smoke until the temperature reaches 200-205F.
- Once cooked, remove the ribs from the smoker and place into a large cooler, and close the lid.
- Allow it to rest for at least 1 hour or up to 4 hours.
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